Pie Crust (manual Method)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 100 | Servings | |||
INGREDIENTS
| 3 3/4 | c | WATER, COLD |
| 6 | lb | FLOUR GEN PURPOSE 10LB |
| 3 9/16 | lb | SHORTENING, 3LB |
| 3 | oz | SALT TABLE 5LB |
INSTRUCTIONS
PAN: 9-INCH PIE PAN : SIFT FLOUR AND SALT TOGETHER. CUT OR RUB SHORTENING UNTIL EVENLY DISTRIBUTED AND GRANULAR IN APPEARANCE. SPRINKLE HALF OF WATER OVER FLOUR MIXTURE AND MIX. SPRINKLE REMAINING WATER; MIX UNTIL DOUGH IS JUST FORMED. CHILL DOUGH AT LEAST 1 HOUR FOR EASE IN HANDLING. FOLLOW DIRECTIONS ON RECIPE NOS. I-G-1 OR I-G-2. Recipe Number: I00102 SERVING SIZE: (13-2 CRUS From the <Army Master Recipe Index File> (actually used today!). Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 145
Calories From Fat: 145
Total Fat: 16.2g
Cholesterol: 9mg
Sodium: 329.6mg
Potassium: <1mg
Carbohydrates: 0g
Fiber: 0g
Sugar: 0g
Protein: 0g